10 Tea Drinking Habits That Need To Die In 2016

Tea Habits

The tea scenario is changing fast. We believe tea is ripe for reinvention and rapid growth. So, are some traditional tea drinking habits. Here’s lovefortea’s recommended list :

1. Adding milk to tea – It is a matter of taste, but drinking CTC tea with over-cooked milky concoction has to change. It’s time to unlearn and rediscover.

2. Drinking tea bag tea -One cup. That’s all it takes to completely transform your perception of what a tea bag should be. Switch to whole leaf tea experience.

3. Drinking cheap artificial flavored teas –  Clean drinking is as important as clean eating. It should be important to you what you are putting in your body. Always check the ingredients list. Your natural tea may not be so natural.

4. Making tea in the microwave – Heating water or making your tea in the microwave will result in a lousy cup of tea. There’s lot of science behind it but in short the procedure kills the aroma, warmth, comfort and awesomeness of tea.

5. Compromising on quality – Invest in good tea leaves. It’s high time. Quality comes at a price but you need to drink to your health. Else, the purpose is lost.

6. Using same water temperature for all teas – There are different kinds of tea. Higher temperature can burn the tea leaves leaving a bitter taste. Here’s a quick cheat sheet – use 65-75 C for white tea, 75-85 C for green tea, 85-95 C for black tea and 100 C for tea blends and tisanes.

7. Not reusing your tea leaves – Using a series of short steeps is the best way to get the most out of your tea. So, don’t forget to re-steep your tea.

8. Using stale water – An awesome trick to make a pleasant cup of tea is to use fresh water. Every time you re-boil water, you condense the minerals that are in natural existence, resulting in a bad cup of tea.

9. Buying supermarket ice tea – Ice tea is the most underrated drink on the planet. Stop consuming so many chemicals. Homemade cold brews are more delicious and leave lot of room for play.

10. Drinking tea in coffee mugs – A good cup of tea cannot be appreciated in a coffee mug. A good bone china or a right tea ware can actually step up your tea drinking experience.

Rare Chinese Teapots

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Rare Chinese Teapots, beautifully pictured by Thomas Burke. We love the way, the background and the teapots compliment each other, in every shot. I wish to collect these pots and have them in my collection some day.

TEA Trip Two – Assam, The Land Of TEA!

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Assam is the world’s largest tea-growing region and the second most commercial tea producing region in the world after southern China. To understand it’s history, culture and trade, right from it’s roots, we decided to travel to Assam. For me, an ardent tea addict, the journey here was a very willing step into nirvana.

Assam, as per data, comprises of more than 850 tea estates and more than 2500 tea gardens, that immediately arouse an almost fanatical devotion. Today, Assam produces more than half of the tea produced in India, which accounts to around 400 million kgs of tea from it’s gardens alone. Most of the premium grade tea is either auctioned or exported to other countries, through the auction center in Guwahati. Rest, which is left, is sold to the domestic market. This is sadly one of the prime reasons why most of the well-established tea brands in India are selling very low-grade tea.

Tea is produced in the low lying areas in Assam, unlike Darjeeling and Nilgiris, which are grown at higher altitudes. This is the reason why Assam tea is brisk, malty, bright and strong, while Darjeeling tea is light colored and musky, with floral aroma. Most of the tea gardens here are situated in Jorhat, which is called the ‘Tea Capital of The World’.

Assam tea has a very rich and fascinating history. It is manufactured specifically from the plant Camellia Sinensis, Assamica family. Assam teas or blends, are sold as ‘breakfast’ tea globally. For instance, Irish Breakfast Tea, a maltier and stronger variety, consists of small-sized Assam tea leaves. Infact, English tea and Scottish breakfast tea include tea from Assam. Interestingly, Pu-erh, one of China’s most famous tea, is essentially a green tea of the big-leafed assamica. Besides it’s distinctive black tea, Assam also produces smaller quantities of green and white tea.

I spent adventurous days exploring the local markets, visiting various tea vendors, shops and learning about tea, first hand from the local businesses. One such great moments in Guwahati was a brilliant evening of tea tasting and tea-talk, with Absolute Tea. Later, we headed to 11th Avenue, an urban café and bistro, overlooking a lake. A perfect evening spot, for a cup of tea. I met the owner Gaurav Das, and had wonderful chat over few rounds of exotic teas here. I would highly recommend this place to anyone looking to spend time reading, writing or simply enjoying the beautiful view by the lake, in this tea divine city.

Thus, my TEAlightful time in Assam came to an end and after many cups of brilliant tea, I was all set to catch my early morning train to Nagaland – to discover something enchanting, from the land of the warriors. I could smell the tea in the air.

Ticety, A Bar Without A Hangover!

Recently launched, Ticety TEA bar, is the first organic TEA bar in Miami, Florida. It’s a sincere attempt to place tea in a contemporary and fashionable scenario. The ambience is a blend of modern, traditional and organic lifestyle, which takes you to a different realm.

Cheers to the founder, Damien Ceulemans, for contributing to the global tea movement.

Read more about Ticety Tea bar at The Emerald Journal.